Kakdi as in cucumber, snake cucumber to be precise, cooked with tomatoes and spices makes an interesting side dish which is so perfect for summers, as it is easy and super quick to make and light on the belly. Summers don’t give many choices as regards the vegetables are concerned, so let’s make use of whatever is available. Kakdi ki sabzi comes to the rescue when the fridge has no main veggies or when you are fed up of having the regular veggies.
Make sure to use the kakdi that is not overripe. Taste each kakdi to ensure it is not pungent/sour. I have cut the kakdi into roundels, as I believed this way the dish will look more appealing and kakdi will remain crunchier And of course, it takes less time to cut it like this. But you can cut them fine. I have used homemade tomato puree along with few very basic spices for this recipe. You can use pureed tomatoes instead, but tomato puree gives much better results.
Morning hours are hours of the rush. The greatest saviors are quick side dishes that can be packed for lunch box/prepared for lunch. Jeera aloo is a sure hit in this case. View its recipe here. If guavas are available you should try amrood ki sabji. View the recipe here.
1.This recipe serves 4 persons.
2.Heat 1 tbsp oil. Add 1 tsp cumin seeds (jeera) and a good pinch of asafetida (heeng). Cook till aromatic.
3.Add ½ cup tomato puree.
4.Cover and cook till oil oozes.
5.Add in the spices i.e. salt to taste, 1 tsp red chili powder, 2 tsp coriander powder. Cook for a minute.
6.Next goes the main ingredient, 10 chopped kakdi.
7.Mix everything well.
8.Cover and cook for 10-12 minutes or till soft.
9.Add ½ tsp dry mango (amchur) powder.
10.Cook for a minute. Check and adjust the seasoning and consistency.
11.Serve warm. Bon appétit!
PREP TIME 5 minutes
COOK TIME 12-15 minutes
TOTAL TIME 20 minutes
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